Turkey Spinach Lasagna

Pasta

Jan 2

Written By Ly Nguyen

We had a bunch of tomatoes from our harvest last week so I made a homemade marinara sauce out of them for this health-ish lasagna. Also, you can just skip all that and buy a jar like I would’ve if I wasn’t up to my neck in tomatoes lol.

Cooking Method
Oven
Stovetop

Time
🕒🕒🕒

Recipe

Ingredients (9 Slices)

—Homemade Marinara (or buy a 24 oz. pre-made jar)
5-6 CUPS OF TOMATOES
4 GARLIC CLOVES, MINCED
1 TBSP HONEY
1/2 TSP SALT
1 TSP DRIED PARSLEY
HANDFUL OF BASIL, CHOPPED
PEPPER
EVOO
—Lasagna
9 LASAGNA NOODLES (uncooked)
1 LB GROUND TURKEY
15 OZ RICOTTA CHEESE
4 CUPS MOZZARELLA, SHREDDED
1/2 CUP PARMESAN, SHREDDED
1 BUNCH OF SPINACH
SALT
PEPPER

Instructions

If you’re making homemade marinara: Heat a tbsp. of oil and garlic in a pan for a couple minutes. Add tomatoes and cook on medium, stirring frequently for 20 minutes. As you’re stirring, break down the tomatoes. Add honey, salt, a pinch of pepper, basil and parsley and cook for another 10 minutes. Set aside.

While sauce is cooking, add spinach to boiling water and stir until cooked. Strain and squeeze all the water out and chop. After it cools, mix with ricotta cheese in a bowl.

Set oven to 375 degrees. In a pan add some oil and turkey meat with salt and pepper to taste. Cook while breaking it down until browned. Add in marinara sauce and coat. Set aside.

Spray a 12x18” baking pan with oil. Add 1/3 of meat mixture evenly to the bottom, then top with 3 lasagna noodles across. Add 1/2 of ricotta mixture evenly, then 1/3 of mozzarella, and 1/3 meat mixture. Repeat (3 noodles, remaining ricotta, 1/3 mozzarella, remaining meat). Top with remaining 3 noodles, then remaining mozzarella. Sprinkle parmesan evenly all over.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.